Vegan Zuppa Toscana
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Servings
4 -5
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Course
Main Course, Soup
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Cuisine
Vegan
Vegan Zuppa Toscana
Description
This Vegan Zuppa Toscana combines the heartiness of Italian-style sausage with the creaminess of coconut or oat milk to create a rich, comforting soup without any animal ingredients. Crumbled vegetarian sausage is browned to develop flavor, then set aside while onions and garlic soften. Optionally, white wine is added and reduced for a flavorful base. Potatoes coated with vegetable stock paste and herbs cook in water until tender, forming the bulk of the soup.
After simmering, the cooked sausage, kale, and creamy plant milk are added to the pot and warmed briefly to soften the greens and meld the flavors. The resulting soup offers a balance of savory, creamy, and herbal notes with a tender texture from the potatoes and a slight bite from the kale.
Serve this soup hot, garnished with vegan parmesan and a squeeze of lemon to brighten the flavors. It works well as a filling meal, especially during cooler weather or when seeking a vegetarian-friendly comfort dish.
Ingredients
- 2 vegetarian sausage Field Roast Italian variety
- 2 tbsp. olive oil
- 1 onion finely chopped, large
- 2 large cloves garlic finely chopped
- 1/2 cup white wine optional, dry
- 1 1/2 tbsp. vegetable stock paste
- 3 russet potato rinsed and cubed - cut evenly, large, scrubbed
- season to taste
- 2 tbsp. basil dried
- 1 tbsp. thyme dried
- 1 teaspoon red chili flakes optional, adjust to taste
- water around 4-5 cups, enough to cover potatoes
- 1 coconut milk or oat milk
- 3 cups kale chopped, hard stems removed; or spinach or fresh green chard
- lemon garnish, fresh lemon
- vegan parmesan garnish, fresh lemon
Instructions
- Break up the sausage using your hands, then fry the sausage in a deep pan medium-high heat while stirring frequently with a wooden spoon. When browned (around 5-6 minutes) remove sausage and place onto a plate.
- Add your olive to the pot and heat on medium-high for around 20 seconds before adding the onion. Cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute, until fragrant.
- OPTIONAL: Add your white wine of choice and let it reduce to half (about 2 minutes).
- Increase the heat to high, add vegetable stock paste, potatoes, seasoning and herbs and cook for around 5 minutes until potatoes are fully coated. Add enough water just to cover the potatoes and bring to a boil.
- Reduce heat to medium and simmer for 15 minutes or until potatoes are tender. Stir in the coconut or oat milk, cooked sausage, and kale. Let simmer for 2 minutes, until kale leaves have softened.
- Serve hot with vegan parmesan and a dash of lemon!
User Reviews
Overall Rating
5
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